It is customary to cook turkey for Christmas in different countries. It is served as a main course. There are many cooking methods, the poultry is stuffed, cooked in the oven, fried or baked in a sleeve. A side dish is served depending on the tastes of the guests.
It is necessary
-
- 1 turkey (4-6 kg);
- paprika - 10 g;
- onions - 2 pcs.;
- salt 30 g;
- ground black pepper - 30 g;
- celery stalk - 2 pcs.;
- carrots - 2 pcs.;
- butter - 100 g;
- chicken broth - 3 cups;
- garlic - 1 head;
- crumbs of white bread - 8 glasses;
- sage - 10 g;
- seasonings to taste.
Instructions
Step 1
First you need to choose a bird, chilled or fresh. The product should be defrosted only in cold water, in the evening, periodically changing the water. Pour the liquid, based on the weight of the product, for 1 kg of turkey you need to take 1 liter of water. Take meat at the rate of 1/2 kg per person. You can divide a large carcass into parts and use only the breast, which is also stuffed.
Step 2
Then rinse the turkey under running water and remove the insides. Dry gently with a towel. Set aside and start filling.
Step 3
Take salt, black pepper and crushed paprika, mix in an enamel bowl. Divide into 2 parts. Peel the celery, cut into cubes. Free the onion and carrots from scales and peels, cut them in the same way. Add spices to one part. Lubricate the outside of the carcass with the second part. Stuff the inside of the poultry with the resulting vegetable mixture and tie the legs with bacon.
Step 4
Preheat oven to 200 degrees. Pour olive oil or any other oil on a baking sheet, place the poultry breast side down, so it will be juicy. The wings reach readiness faster, so you need to cover them with foil during the frying process. After 40 minutes, reduce the heat to 85 degrees, for every kilogram of bird you need 50 minutes of time. All this time, periodically water the carcass with the juice and fat that stand out, you can drain it into a separate container after cooking and prepare a sauce based on the liquid.
Step 5
Get the bird out. Place it in a skillet or large platter. Peel vegetables carefully. They should be thrown away. Peel the onions, garlic, carrots and celery, peel them, cut very finely with a knife. Preheat a skillet, add oil and put vegetables, fry them until golden brown over low heat. Then pour water into the dish and cover with a lid. Simmer for 25 minutes.
Step 6
Take a large enamel bowl, put vegetables, bread crumbs, spices, spices there and pour in broth. The mixture should be thick. Place it on a greased baking sheet, or on the one where the turkey was baked. Lay the bird on top. Preheat the oven to 190 degrees and place the baking sheet inside. The baking time is no more than 30 minutes.
Step 7
Remove the turkey with vegetables and place on a platter; serve separately as a side dish. The poultry is cut into thin slices starting from the breast. To it you can prepare a sauce based on dry wine, sour apples, as well as mashed potatoes and whole baked vegetables.
Step 8
Since the meat dries quickly, wrap the remaining turkey in foil and cut as needed later. Thus, the bird will retain its juiciness and taste for 2-3 days.
